Creole Stuffed Tomatoes Florentine

2 Tbsp. butter or margarine
1/3 lb. country breakfast sausage 
3/4 cup onion, finely diced  
3 Tbsp. all-purpose flour  
1-1/2 cups light cream  
1 can Campbell's or Swanson's Chicken Broth  
2 pkg. (10oz size) chopped frozen spinach  
3/4 tsp. Frank Davis Vegetable Seasoning  
1/8 tsp. white pepper  
1/8 tsp. red pepper flakes  
1/8 tsp. nutmeg  
1 small pkg. Philadelphia Brand Cream Cheese  
8 small tomatoes, tops cut off and hollowed out  
1/3 cup grated Parmesan cheese First, in a heavy skillet melt down the butter or margarine over medium heat. Then drop in the breakfast sausage (don't use the sausage flavored with sage!), break it up into small pieces, and cook them until they're tender, but do not let them brown, At this point, remove the pan from heat and quickly and briskly stir in the flour. 

When everything is uniformly mixed, gradually stir in the cream. In the meantime, while the sausage and onion sautés it's a good time to poach the two packages of spinach. Simply place them into a saucepan with the chicken broth and simmer them for about 10 minutes. When they're ready place the leaves in a colander or strainer and squeeze out as much broth as possible.  

Next, bring the sausage-cream base you made earlier to a boil, stirring constantly, Then fold in the squeezed spinach, the vegetable seasoning, the white pepper, the red pepper flakes, and the nutmeg. 

Now cook the blended mixture over high heat for about 3 minutes or so; or until it becomes bubbly hot. At that moment, fold in the Philadelphia cream cheese, taking care to insure that it melts uniformly and dissipates throughout the spinach.  

Finally, take a tablespoon, stuff the spinach mixture into the tomatoes, and top each one with a sprinkling of Parmesan cheese. All that's left is to place the tomatoes into a shallow baking pan and bake them on the center rack uncovered at 425 degrees for 15 minutes. You will know when they are done when the cheese browns and the spinach becomes bubbly! You're gonna love this one! Alllllyyyeee! Chef's Notes: 1. Keep an eye on the timer as the tomatoes bake. You don't want to overcook them or the stuffing will turn watery and the tomatoes will break. All you want to do is get the stuffing hot!  
2. If you'd prefer a heavier, more robust, creamed spinach, instead of using Philadelphia Brand cream cheese stir in shredded Lorraine Swiss, shredded mozzarella, or shredded provolone instead.  
3. I recommend you stuff small to medium-small tomatoes to get individual servings. Large tomatoes tend to make individual portions too large. You should be able to stuff 8 small tomatoes using the ingredient quantities in this recipe.